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3.5/4

Hi. This recipe is marvelous. We've made it a few times, and it always comes out well. Even our teenage son likes it. The brine makes the chicken very moist. To the person who asked about the 23.5 pounds--that is not actually what the directions say. It's hard to read, but it says TWO 3.5 chickens. Elsewhere, it says the recipe takes 513 hours. I think they mean 5-13 hours. Anyway, this is a delicious recipe.

junestacey
/ 05.21.2015

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I forgot rate the recipe when I wrote the review. I'll rate it this time.

junestacey
/ 05.21.2015

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This recipe is marvelous. We've made it a couple of times, and the brine makes the chicken very moist. Our teenage son requests this recipe! To the person who asked about 23 lbs, that is not actually the directions. It's hard to read, but what it means is TWO 3.5-lb chickens. This is a great recipe to make for a large gathering or for use for two meals if there are fewer than five of you.

junestacey
/ 05.21.2015

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English isn't my first language and I don't understand
23 1/2-pound chickens? 23 pieces of chicken each one weighing approximately 1/2 pound, is that it? Also I am used to metric and 1/2-pound for a piece of chicken seems a lot but I may be wrong.
Help, please. The recipe seems so delicious.

Ambaa
from Ottawa, Ontario, Canada
/ 01.24.2015

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The only reason I didn't rate this a 4 - is because I simply HATE cooking chicken in parts. I'm much better at whole chickens. That being said, it came out fabulous. I could have eaten all the garlic on my own. I didn't count out the herbs, I just put a lot in the first time and then put a lot in the 2nd time. I skipped the butter in the first round with the legs and will skip it in both next time; it's not needed. Excellent recipe for a weekend.

drloverde
from Sherman Oaks, CA
/ 09.08.2013

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Amazing! Made it for New Year's Day, everyone raved over it. I was concerned about using so much salt -- but brining for 5 hours did not make the chicken salty (I did not add salt before frying). It was moist and tender and very flavorful. Definitely a keeper.

A Cook
from Washington, DC
/ 01.01.2013

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I brined the chicken for 7 hours and it was way too salty! After a few bites, the salt flavour overwhelmed my palate. I would make it again with the garlic, and herbs but skip the brine. The presentation is lovely but overall a let down.

CanadianBear924
/ 01.22.2012

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Absolutely delicious!! My first time quartering a chicken was a success. We used an Italian herb olive oil rather than vegetable oil and used many more heads of garlic and herbs than recommended. 9 hours of brining.
Definitely a keeper :)

brittany2110
from Washington, DC
/ 01.02.2012

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I made this precisely as written and I would not change a thing! Really, my review is as simple as that. Follow the recipe, and you're in for some aromatic, moist, and delicious chicken. I served it with the "Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette" also from Bon Appetit (and Epi) and some fluffy mashed potatoes with some of the pan drippings on top. Heaven.

shammi
from NYC
/ 11.24.2011

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The brine worked wonderfully - my guests all wanted to know how the chicken stayed so moist. I loved the roasted garlic and herb flavors throughout as well.